🧀 Fondue Fribourgeoise

Name: Fondue Fribourgeoise
Total time: 30 min
Yield: 4
Cuisine: Switzerland · Fribourg
Ingredients: 600 g Vacherin Fribourgeois, grated or diced; 300 ml water; 1 garlic clove, halved; 1 tbsp cornstarch; Black pepper and nutmeg to taste; Boiled small potatoes and raw vegetables for dipping

Origin: Switzerland · Fribourg

510kcal

per serving · 200 g

255kcal

per 100 g

36 gProtein18 g / 100 g

38 gFat19 g / 100 g

4 gCarbs2 g / 100 g

Fondue fribourgeoise is the cheese fondue of the canton of Fribourg, made with Vacherin Fribourgeois alone and melted with water rather than wine. Because this cheese melts at a low temperature, the fondue is kept only warm, not bubbling, and turns out especially creamy and mild. It is traditionally eaten by dipping boiled potatoes into the pot.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly2 g carbs per 100 g

✓

High protein18 g protein per 100 g — 28% of the calories

Not veganbecause of: vacherin fribourgeois

Contains dairybecause of: vacherin fribourgeois

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

vacherin fribourgeoiswatergarlic

Recipe

4 servings30 min

Ingredients

600 g Vacherin Fribourgeois, grated or diced
300 ml water
1 garlic clove, halved
1 tbsp cornstarch
Black pepper and nutmeg to taste
Boiled small potatoes and raw vegetables for dipping

Method

Rub the inside of a fondue pot with the cut garlic, then leave the garlic in the pot.
Keep the heat low throughout: Vacherin Fribourgeois turns grainy if it gets too hot.
Add the water and warm over medium heat until steaming, without boiling.
Toss the cheese with the cornstarch and add it by handfuls, stirring in a figure-eight until each addition melts.
Season with pepper and nutmeg, set the pot over a burner at the table and dip potatoes and vegetables on long forks.

How to make it lighter

Dip mostly vegetables such as broccoli, peppers, cherry tomatoes and mushrooms instead of loading up on potatoes.
Fondue is dense: decide on your share before you start — about 150–200 g of the melted cheese is a realistic single serving.
Serve it with a large green salad dressed with vinegar and a little oil so the cheese is not the whole meal.

History

This fondue belongs to the canton of Fribourg, home of Vacherin Fribourgeois cheese, which holds a Swiss protected designation of origin. Melting the cheese with water instead of wine is the local custom that sets it apart from other Swiss fondues.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →